By Brenda Fenech-Soler

For years, this was my “go-to” salad to take to a pot luck.  Everybody loves it, and I’m always asked for the recipe, so I thought I’d share it here.  Shhhhhh!  Don’t tell anyone . . . it’s a Weight-Watchers recipe, so you can enjoy a serving of this virtually guilt-free! 

Shrimp & Orzo Salad

(makes four 230 calorie servings)

Ingredients:

½ pound shelled and de-veined small cooked shrimp

4 oz. orzo pasta cooked according to package directions

1 cup  thawed frozen whole kernel corn (or canned works too)

½ cup diced red bell pepper

¼ cup chopped scallion

2 tbsp each chopped fresh dill, lemon juice and red wine vinegar

1 tbsp Dijon style mustard

Directions:

Combine first five ingredients in a bowl.  Add remaining ingredients in a small bowl and whisk to combine.  Pour over shrimp mixture and toss to coat.  Looks pretty served in lettuce cups. Salt and pepper to taste